Скачать или смотреть Fluffy Italian Cream Buns Maritozzo (ふわふわマリトッツォの作り方) | Cozy Baking Sessions 🐱✨

Chapter #36
Fluffy Italian Cream Buns Maritozzo (ふわふわマリトッツォの作り方) | Cozy Baking Sessions 🐱✨

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みなさん、こんにちは!

I hope you enjoy these cozy moments from our peaceful kitchen here in Tokyo 🇯🇵. If you’d like to join Obi 🐱 and I as we bake our way through life, don’t forget to subscribe!

@TokyoDough

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Maritozzo Ingredients 🍰

10g bread flour
50g milk

170g bread flour
25g caster sugar
3g salt
3g instant dry yeast
80mL milk (lukewarm)
1 egg (beaten)
40g unsalted butter (room temp)
½ tsp vanilla bean paste
1 egg for egg wash

300mL heavy cream
100g mascarpone
30g powdered sugar
10-20mL dark rum
Dash vanilla extract
Pinch of salt


Recipe 🍰
1. Tangzhong: Combine flour and milk in a saucepan and cook over low, whisking constantly, until thick paste but stirrable. Remove from heat and let cool to room temperature
2. In stand mixer bowl, combine flour, sugar, salt, and yeast
3. In another bowl, combine warm milk, beaten egg, and cooled tangzhong
4. Gradually add liquids to dry ingredients, mixing with dough hook
5. Pause to add butter and orange zest, then knead until fully incorporated. Mix on medium for another 5-7min until dough is silky and slightly tacky
6. Lightly oil the counter and gently fold and stretch until it passes the windowpane test
7. Place dough in a lightly oiled bowl and cover. Proof for 1hr until doubled
8. Divide dough into 4 equal portions (80g) and shape into slightly wide ovals
9. Place on parchment-lined tray, cover and proof for 40min until puffy
10. Preheat oven to 170C
11. Apply egg wash then bake for 12–14min until lightly golden and sounds hollow when tapped
12. Glaze: In a small saucepan, dissolve sugar and water and rum into a light syrup
13. Cream: Whip cream with sugar, salt and vanilla until soft peaks form. Fold in mascarpone gently, then add rum
14. Brush glaze lightly over buns whilst hot, then let them cool completely
15. Slice buns lengthwise with a bread knife (nearly but not all the way). Open slightly and pipe generous cream inside. Smooth edges with a palette knife
16. Dust lightly with powdered sugar


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Timestamps 🎬
00:00 Introduction
00:28 Noshiro Tanabata Festival
01:09 Tangzhong
01:28 Enriched Dough
02:58 Kneading
03:38 Shaping the Dough
04:26 Baking
04:42 Out of the Oven
05:44 Whipped Cream
06:26 Piping the Buns
07:22 Final Touches
07:38 Obi Taste Test
08:19 Recipe

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Let’s Work Together 🌟
For collaborations or inquiries, feel free to reach out:
📧 hellotokyodough@gmail.com
※ Please note that we cannot respond to personal messages.

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